Dairy and egg free cupcakes

Recipes~Plus

Cooking time: Less than 30 minutes

Healthy options: Egg free

Serves: 10 or more

Type: Comfort food

Tools

Kitchen friendly view

Ingredients

11⁄2 cups self-raising flour
1⁄3 cup cocoa or custard powder
1 cup sugar
1⁄3 cup canola oil
1 tablespoons lemon juice or vinegar
2 teaspoons vanilla essence

Preparation method

1. Preheat oven to 180°C/160°C fan forced. Line a standard muffin tray with paper cases.

2. Sift together flour, cocoa or custard powder, sugar and 1⁄2 teaspoon salt in a large mixing bowl. Add combined oil, lemon juice and vanilla. Use a whisk to stir, gradually adding 1 cup cold water until well combined. Pour batter into cases, to almost full.

3. Bake for 18-20 minutes until a skewer inserted at centre comes out clean. Cool 5 minutes in tray; remove to a rack to cool completely.

Custard powder is not as bitter as cocoa; you may like to reduce sugar by 2 tablespoons when using custard powder. Un-iced cupcakes freeze well.

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